Savory Napa Cabbage Stem Salad with Doenjang
Simple Napa Cabbage Stem (Ugeoji) Salad with Doenjang (Fermented Soybean Paste)
Learn how to easily make a delicious and nutritious Napa cabbage stem salad seasoned with doenjang. This dish offers a wonderfully soft texture and a rich, savory flavor that makes it a perfect side dish for any meal. It’s also great as a fresh wrap filling!
Ugeoji Doenjang Muchim Ingredients- 1 handful blanched Napa cabbage stems (lightly squeezed)
- 1/2 tsp minced garlic
- 2/3 Tbsp Doenjang (Korean fermented soybean paste)
- 1/2 Tbsp honey (adjust sweetness to taste)
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Bring a generous amount of water to a boil in a large pot, adding a pinch of salt. Once boiling, add the prepared Napa cabbage stems and blanch for about 30 seconds to 1 minute. Be careful not to overcook, as they can become mushy. Drain the blanched stems and rinse them under cold water to cool. Gently squeeze out excess water, then cut them into bite-sized pieces (recommended length of 2-3 cm).
Step 2
Place the prepared and cut Napa cabbage stems in a mixing bowl. Add the Doenjang, minced garlic, honey, and toasted sesame seeds. Gently mix and massage the ingredients with your hands, ensuring the seasoning is evenly distributed. Continue to mix for 1-2 minutes until the cabbage stems soften slightly and are well coated with the seasoning.
Step 3
This Ugeoji Doenjang Muchim is best enjoyed immediately after mixing, allowing the fresh flavors of the ingredients and the savory seasoning to shine. Serve it on a plate alongside a bowl of warm rice for a delightful meal. For an extra touch of flavor, you can drizzle a little sesame oil over the top. Enjoy your delicious homemade salad!
